"Nancy Young" > wrote in message
...
>
> "Dee Randall" > wrote...
>>
>> "Nancy Young" > wrote
>
>>> I've never seen anything like that. They must be scraped with metal
>>> spoons and scrubbed half to death with ... what ... steel wool? They
>>> look to be horribly abused. Any insight, Dee?
>
>> Believe it or not, Nancy, I never used steel wool on them or any other
>> kind of rough type cleaner. If I used bon-ami, it wasn't often, as I
>> don't keep these ajax-ype cleaners in my house. I didn't put the large
>> one in the dishwasher, the one that has these scars/marks on the bottom.
>> I never neglected these pans in any way. It is totally a mystery to me
>> what the heck these scars/marks are doing on the bottom. I did use the
>> large one for cooking chutneys -- tomatoes and other kinds. The only
>> thing that I can figure out is that the sugar/tomato/vingegar eventually
>> dissolved the coating. I always used wooden spoons on these pans. (Now
>> that I have caphalon, I used KitchenAid rubber-type spoons & spatulas,
>> and before that the Caphalon brand spoons and spatulas.)
>>
>> When I watch the cooking shows using the enameled pans, I really want
>> them -- but I wouldn't recommend them to anyone; I just say, 'take a look
>> at mine.' Yes, I agree, they Do look horribly abused. But they weren't.
>> Just one of those questions that one asks if and when one gets to the
>> 'pearly gates' -- tee hee.
>
> Please don't be angry with me, I was just astonished. My Le Crueset is
> used
> all the time, on the stove, in the oven. Whatever. Is it perfect? No.
> Does
> it look like yours? That would be a no. I'm sorry, I just don't know
> what the
> heck happened to your pots. Me? I'd buy mine all over again, I adore it.
>
> Don't they have some kind of replacement guarantee?
>
> nancy
No, Nancy, I am not the least bit angry; I am/was astonished as you. Yes, I
loved the pans; even though they are too heavy for me to handle now. I did
go thru the replacement guarantee exercise at one point, but was not
successful.
I do use a le creuset 'white' enameled fish/gratin pan that I've had a good
30 + years -- no problems -- but, the white is not the same enamel as the
'sand-type' enamel that went bad on the three pans I was illustrating.
Perhaps I got a 'life-time' of use out of mine in a short time. I did use
them A LOT! Let's say I was enameled with them. Game over.
My best,
Dee